Spicy Red Wine Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s), small, waxy
- 4 tablespoon oil
- 1 tablespoon coriander, ground
- 1 teaspoon anise, ground
- 1 teaspoon caraway seeds, ground
- 1 teaspoon salt
- 0.5 teaspoon ½ pepper, black, ground
- 0.5 teaspoon ½ fennel, ground
- 500 ml wine, red, dry
Print Recipe
Pin Recipe Instructions
- Brush off the potatoes, heat the oil, add the potatoes with the spices and roast for about 5 minutes (turn constantly). Add red wine, bring to the boil, simmer gently (depending on the size of the potatoes, around 15 minutes).
- Tips:
- Serve with a salad that is not too tender (e.g. radicchio, rocket, chicory, dandelion, endive, etc.).
- We like to eat these potatoes with olives, cheese, etc. Snacks and fresh bread with a good red wine. If it is not intended as real food, the amount (with bread & Co.) is also enough for 6 connoisseurs.
- If you like, you can of course also experiment with the spices: Garlic + rosemary sprigs + thyme & Co. are also great on red wine potatoes - but then without fennel + aniseed + caraway seeds.
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